- Preheat oven to 450°F.
- Line a 9" pie pan with pie crust according to package directions.
- In a large bowl, combine sugar, flour and salt; in a separate bowl, add eggs, lemon and pineapple juices.
- Combine with sugar-flour mixture; add pineapple; stir well.
- Pour into pie pan; dot with butter.
- Cover with second pie crust crimp and trim edges to seal.
- Prick crust with a fork to make steam vents.
- Bake for 10 minutes, then reduce heat to 350°F and bake an additional 35 minutes.
- Serve hot or cold.
Serves 8.
Approximate Nutrient Analysis per serving:
350 calories, 18 g fat, 8 g saturated fat, 80 mg cholesterol, 300 mg sodium, 43 g carbohydrate, 2 g fiber, 14 g sugar, 4 g protein